CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbed4   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butternut Squash Soup   
    Categories: Squash, Vegetables, Herbs   
         Yield: 4 servings   
       
     2 1/2 lb Butternut squash; halved   
              - lengthwise, seeded   
         2 tb Olive oil; more to drizzle   
              Salt   
         1 md White onion; sliced   
         4 cl Garlic; smashed, peeled   
       1/2 ts Ground ginger   
       1/4 ts Fresh ground black pepper;   
              - more to sprinkle   
       1/4 ts Ground cinnamon   
       1/8 ts Ground nutmeg   
         4 c  Vegetable stock   
         1 tb Unseasoned rice vinegar   
         1 tb Honey or dark brown sugar   
              - (opt)   
       
     Set oven @ 425ºF/218ºC.   
        
     Rub the flesh of the squash with 1 tablespoon oil and   
     season with salt. Place the squash cut sides up on a   
     small baking sheet, and cover tightly with foil. Bake   
     until the flesh is tender and a knife can be inserted   
     easily, about 50 minutes.   
        
     In a large stock pot, heat the remaining tablespoon of   
     oil over medium. Add the onion and garlic and cook,   
     stirring frequently, until softened and just beginning   
     to brown around the edges, about 8 minutes. Scoop out   
     the cooked squash with a spoon and add to the pot. Add   
     the ginger, black pepper, cinnamon and nutmeg and stir   
     until fragrant, about 30 seconds. Add the vegetable   
     stock, stir and increase the heat to medium-high. Bring   
     to a boil then reduce the heat to maintain a simmer and   
     simmer uncovered for 10 minutes, stirring occasionally.   
        
     Using an immersion blender or working in batches in a   
     standard blender, purée the soup until smooth. Return   
     the soup to the pot and add the rice vinegar. Taste and   
     add the honey or dark brown sugar if you’d like the soup   
     sweeter, and add more salt if you’d like. Keep warm over   
     low heat until ready to serve.   
        
     Divide the soup among bowls, drizzle with additional   
     olive oil and finish with an extra sprinkle of freshly   
     ground black pepper if desired. Serve immediately or   
     refrigerate in airtight containers for up to 3 days or   
     freeze for up to 1 month.   
        
     By: Yewande Komolafe   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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   --- MultiMail/Win v0.52   
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